Creamy Keto Crab Dip with Avocado Pesto Crostini

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz lump crab meat
• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 2 slices of sourdough bread, cut into triangles
• 1 large avocado
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1 garlic clove

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine crab meat, cream cheese, mayonnaise, Parmesan cheese, lemon juice, Worcestershire sauce, cayenne pepper, salt, and black pepper. Mix well. Spread the mixture in a small oven safe dish and bake for 20 minutes or until bubbly and golden brown. While the dip is baking, prepare the avocado pesto crostini. Slice the sourdough bread into triangles and toast them in the oven until golden brown. In a food processor, blend avocado, basil leaves, olive oil, and garlic until smooth. Season with salt and black pepper to taste. Once the dip is ready, spread a layer of the avocado pesto on each crostini and top it with a generous spoonful of the hot crab dip.

Chef’s Insight

The secret to a delicious crab dip is using high-quality lump crab meat and ensuring it's well-drained before mixing.

Notes

Feel free to adjust the seasoning to your taste.